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Heat the oven to 200°C/180°C fan/gas mark 6. Place the squash on a foil-lined baking tray, skin side down and brush the flesh with the soy sauce. Roast for 25–30 minutes or until soft and beginning to char.

Put the garlic, chilli, pepper, turmeric, lemongrass, ginger and coriander stalks in a food processor or blender and blitz to a paste.

Put the oil and shallots in a non-stick saucepan and fry over a medium heat for 5–7 minutes or until the shallots are golden. Add the paste and continue to cook for a good 5 minutes. Stir all the time to stop the mixture catching.

Add the stock with the sweetcorn and sugar snaps and simmer gently for 20 minutes.

Meanwhile, pour boiling water over the rice noodles, leave for 10 minutes then drain well. Remove the squash flesh from the skin and break up into rough chunks. Chop the remaining coriander leaves.

Add the coconut milk to the soup with the squash, noodles, bean sprouts, lime zest and coriander and simmer very gently for a further 5 minutes. Garnish with spring onion curls.

Cook’s tips
“The soup is best enjoyed on the day of making, but why not make a batch of the spice paste and freeze some? You could add leftover roast chicken, or small cubes of salmon or white fish when you add the coconut milk.”

Nutritional information

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